1. andrewfindsawesomethings:

    kelsey-annn:

    seagull-goddess:

    guacamolebeautyqueen:

    disneyfoodtravel:

    thegaynerdblog:

    Here’s the recipe since motherfuckers can’t source their shit.

    sweet baby jesus

    This changes everything

    okay so yes plz

    here ya go rhyder

    unless you’re boots-n-cats, you have no idea how aroused this makes me.

    (Source: wamwanfood)

     
  2. I’m making Calzones for the Boys!

    libbyaavery:

    I have 1-2-3 Guys over playing as per usual a lengthy board game filled with lots of frustration and yelling.

    They already ripped through almost an entire red velvet cake today that I made (savages!)

    So I figured it was time to give them some sustenance. 

    I got the recipe for the crust from Here:http://cafeamy.blogspot.jp/2008/07/basic-calzone-dough.html

    but here’s my way of saving you the click.

    I love calzones. This is a very easy and delicious recipe. The dough comes out crispy and chewy at the same time. We fill ours with all sorts of stuff: BBQ sauce w/ chicken, cilantro, and beans; traditional pepperoni, olives, onions, and tomatoes; or an italian basil, parmesean, and ricotta. They all turn out wonderfully. For those of you unfamiliar with calzones, they’re an enclosed pizza, so maybe that will spark some ideas. 

    1 c lukewarm water
    2 1/4 t active dry yeast
    1 t salt
    1/2 t sugar
    3 c flour, plus extra for dusting
    1 T extra-virgin olive oil

    In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 4 calzones.

    Seal by crimping the edges of the dough with your fingers or the times of a fork. Brush calzone with an egg wash (1 egg beaten with 2 teasponns water). Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.image

    I’m going with Garlic,spinach,ricotta,mozarella,basil,thyme,rosemary,tomato and chicken ( minus one because he’s a vegetarian) 

    The crust is currently rising, I’m effin’ starving.

     
  3. Blueberry Scones with Orange Glaze

    xo-marilynrose-xo:

    Ingredients:

    Scones
    -2 cups all-purpose flour
    -1 tablespoon baking powder
    -1/2 teaspoon salt
    -2 tablespoons sugar
    -5 tablespoons unsalted butter, cold, cut in chunks
    -1 cup fresh blueberries
    -1 cup heavy cream, plus more for brushing the scones

    Glaze
    -2 tablespoons unsalted butter
    -2 cups powdered sugar, sifted
    -2 oranges, juiced and zested

    Directions:

    Preheat the oven to 400 degrees F.

    Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

    Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

    You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

     
  4. image: Download

    liahannah112:

Ingredients:
flaky pie crust (dough):
2 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
3 to 4 tablespoons ice water
filling:
1 cup smoked ham, diced
1 yellow onion, lightly caramelized
2 eggs, lightly beaten
1 tablespoon whole milk
2 ounces gruyere cheese, coarsely grated
2 ounces sharp cheddar cheese, coarsely grated
1/4 cup Parmesan cheese
salt and pepper to taste
black pepper-mornay sauce:
1 1/2 tablespoons unsalted butter, softened
1 tablespoon all purpose flour
1 cup whole milk
4 to 5 ounces gruyere cheese, coarsely grated
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
1/2 teaspoon salt
Directions:
For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.

    liahannah112:

    Ingredients:

    flaky pie crust (dough):

    • 2 1/2 cups all purpose flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) cold, unsalted butter, cut into 1/4 inch cubes
    • 3 to 4 tablespoons ice water

    filling:

    • 1 cup smoked ham, diced
    • 1 yellow onion, lightly caramelized
    • 2 eggs, lightly beaten
    • 1 tablespoon whole milk
    • 2 ounces gruyere cheese, coarsely grated
    • 2 ounces sharp cheddar cheese, coarsely grated
    • 1/4 cup Parmesan cheese
    • salt and pepper to taste

    black pepper-mornay sauce:

    • 1 1/2 tablespoons unsalted butter, softened
    • 1 tablespoon all purpose flour
    • 1 cup whole milk
    • 4 to 5 ounces gruyere cheese, coarsely grated
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon salt

    Directions:

    1. For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
    2. For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
    3. To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brown and the filling has set. Allow to cool for 5 minutes before serving.
    4. For sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.
     
  5. rayesbrain:

Red Velvet Gooey Butter Cookiesfrom:Peace of Cake blogspot.caINGREDIENTS:8oz. (1 brick) Cream cheese, room temperature1/2 c. Butter, softened (1 stick)1 egg1 t. Vanilla1 (18-ounce) box red velvet cake mixPowdered sugar, for rolling/dustingHOW ITS DONE:1. Preheat oven to 350 degrees F.2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.3. Beat in egg, then the vanilla.4. Beat in the cake mix.5. Cover and refrigerate for 2 hours to firm up.6. Roll batter into tablespoon-sized balls and then roll them in powdered sugar.7. Place on ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

    rayesbrain:

    Red Velvet Gooey Butter Cookies
    from:Peace of Cake blogspot.ca
    INGREDIENTS:

    8oz. (1 brick) Cream cheese, room temperature
    1/2 c. Butter, softened (1 stick)
    1 egg
    1 t. Vanilla
    1 (18-ounce) box red velvet cake mix
    Powdered sugar, for rolling/dusting

    HOW ITS DONE:

    1. Preheat oven to 350 degrees F.
    2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
    3. Beat in egg, then the vanilla.
    4. Beat in the cake mix.
    5. Cover and refrigerate for 2 hours to firm up.
    6. Roll batter into tablespoon-sized balls and then roll them in powdered sugar.
    7. Place on ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

     
  6. image: Download

    sweetsrsmitty:

 Baked Vegan Doughnuts
*I prefer organic ingredients*
2 cups vanilla soymilk (or very vanilla)
1/2 cup white cane sugar
1/3 cup canola oil
1/4 cup agave nectar (just for a touch of extra sweetness)
2 1/2 tsp yeast
4 1/2 cups flour
1/2 tsp baking powder (aluminum-free best!)
1/2 tsp baking soda
1/2 Tbsp salt
Bake at 350 Degrees, 10-12 minutes
You want to begin by bringing the soymilk, sugar, canola oil and agave nectar to a boil. As soon as it boils, remove it from the heat and let it cool until it is about 110 degrees Farhenheit (it can take about an hour). It is important to remain patient to bring it down to 110 degrees as the next step is to add the yeast to the mixture and let sit for 5-10 minutes. (Yeast has a higher tolerability range than 110 degrees but I prefer to be safe).
After the 5-10 minutes, add 4 cups of flour and mix until fully incorporated. Let the dough rise to about double the size (or about an hour). Once the dough has risen, add the remaining 1/2 cup flour and the baking powder, baking soda and salt. Mix completely and let rest for at least 10 minutes. The dough will be somewhat sticky but this is what we want.
If you want to make doughnuts simply take small amounts of dough and work it into about a 6 inch rope. The width of the dough “rope” depends entirely on how large you wish the doughnuts to be. Remember that the dough will expand to at least double the size it is at this point. When you have determined the size of doughnuts you want, simply attach the two ends of the “rope” (this is where sticky dough comes in handy) and make sure to adjust the hole of the doughnut to the size you want. Place it on a silicon baking mat on a cookie sheet or a greased cookie sheet. Repeat until all the dough is used.
Then place towels or aluminum foil over the cookie sheets and place in your fridge overnight. Remove the trays in the morning and let sit for at least an hour to be brought to room temperature and so the doughnuts can rise some more. Before you put them in the oven you may wish to adjust the doughnut centers if they have been overcome by expanding dough! **Alternatively, you can let the dough rise for about 30 more minutes then place them in the oven directly after making the doughnuts, but I think that placing them in the refrigerator overnight makes them taste just THAT much better….afterall, good things come to those that wait! =)
To make the doughnut holes, you can do one of two things. Simply grab very small amounts of dough and work them into doughnut holes (about an inch at the most) until all of the dough is consumed. You can also make more “dough ropes” and cut about every inch and form those pieces into balls. Depends entirely on your preferred style. Everything else is the same for doughnut holes.
Once the doughnuts or doughnut holes come out of the oven they will look more like dinner roll consistency than doughnuts, but have no fear! Remove the doughnuts from the cookie sheets immediately to a cooling rack. While the doughnuts are cooling mix the glaze:
Glaze
1 1/2 cups powdered sugar
3 Tbsp soymilk
I personally used a silicone basting brush to coat each donut entirely, but you could easily dunk each doughnut or doughnut hole into the mixture. The glaze, especially when the doughnuts are still warm, soaks into the dough just a bit and gives it an extra kick when you enjoy the doughnuts later! I preferred the doughnuts just with the glaze but you can also add additional frostings to the doughnuts. Some of the doughnuts received a chocolate icing, which I made this way:
Chocolate Icing
1 cup powdered sugar
1/3 cup cocoa powder
2 1/2 Tbsp soymilk (or less depending on thickness you want)

    sweetsrsmitty:

     Baked Vegan Doughnuts

    *I prefer organic ingredients*

    2 cups vanilla soymilk (or very vanilla)

    1/2 cup white cane sugar

    1/3 cup canola oil

    1/4 cup agave nectar (just for a touch of extra sweetness)

    2 1/2 tsp yeast

    4 1/2 cups flour

    1/2 tsp baking powder (aluminum-free best!)

    1/2 tsp baking soda

    1/2 Tbsp salt

    Bake at 350 Degrees, 10-12 minutes

    You want to begin by bringing the soymilk, sugar, canola oil and agave nectar to a boil. As soon as it boils, remove it from the heat and let it cool until it is about 110 degrees Farhenheit (it can take about an hour). It is important to remain patient to bring it down to 110 degrees as the next step is to add the yeast to the mixture and let sit for 5-10 minutes. (Yeast has a higher tolerability range than 110 degrees but I prefer to be safe).

    After the 5-10 minutes, add 4 cups of flour and mix until fully incorporated. Let the dough rise to about double the size (or about an hour). Once the dough has risen, add the remaining 1/2 cup flour and the baking powder, baking soda and salt. Mix completely and let rest for at least 10 minutes. The dough will be somewhat sticky but this is what we want.

    If you want to make doughnuts simply take small amounts of dough and work it into about a 6 inch rope. The width of the dough “rope” depends entirely on how large you wish the doughnuts to be. Remember that the dough will expand to at least double the size it is at this point. When you have determined the size of doughnuts you want, simply attach the two ends of the “rope” (this is where sticky dough comes in handy) and make sure to adjust the hole of the doughnut to the size you want. Place it on a silicon baking mat on a cookie sheet or a greased cookie sheet. Repeat until all the dough is used.

    Then place towels or aluminum foil over the cookie sheets and place in your fridge overnight. Remove the trays in the morning and let sit for at least an hour to be brought to room temperature and so the doughnuts can rise some more. Before you put them in the oven you may wish to adjust the doughnut centers if they have been overcome by expanding dough! **Alternatively, you can let the dough rise for about 30 more minutes then place them in the oven directly after making the doughnuts, but I think that placing them in the refrigerator overnight makes them taste just THAT much better….afterall, good things come to those that wait! =)

    To make the doughnut holes, you can do one of two things. Simply grab very small amounts of dough and work them into doughnut holes (about an inch at the most) until all of the dough is consumed. You can also make more “dough ropes” and cut about every inch and form those pieces into balls. Depends entirely on your preferred style. Everything else is the same for doughnut holes.

    Once the doughnuts or doughnut holes come out of the oven they will look more like dinner roll consistency than doughnuts, but have no fear! Remove the doughnuts from the cookie sheets immediately to a cooling rack. While the doughnuts are cooling mix the glaze:

    Glaze

    1 1/2 cups powdered sugar

    3 Tbsp soymilk

    I personally used a silicone basting brush to coat each donut entirely, but you could easily dunk each doughnut or doughnut hole into the mixture. The glaze, especially when the doughnuts are still warm, soaks into the dough just a bit and gives it an extra kick when you enjoy the doughnuts later! I preferred the doughnuts just with the glaze but you can also add additional frostings to the doughnuts. Some of the doughnuts received a chocolate icing, which I made this way:

    Chocolate Icing

    1 cup powdered sugar

    1/3 cup cocoa powder

    2 1/2 Tbsp soymilk (or less depending on thickness you want)

     
  7. ALRIGHT YOU YOUNG’INS, POOR-AS-FUCK BUT STILL MAJESTIC PARTY PEOPLE!

    fuckingrecipes:

    HERE ARE SOME MORE TIPS TO EAT FUCKING FANTASTIC FOOD ON A LOW BUDGET! 

    MAKE YOUR OWN MOTHERFUCKING BREAD

    EVEN IF YOU’RE NOT ONE OF THOSE NUMBER-LOVING ASSHOLES, BASIC STUFF SHOULD BE COMMON SENSE. LET ME LAY DOWN SOME FACTS AND YOU SIT BACK AND ENJOY THE MAGIC CARPET RIDE!

    A LOAF OF WHITE BREAD AT WALMART COSTS ~ $1.50

    THAT SHIT’S FULL OF WEIRD BULLSHIT AND PRESERVATIVES AND REALLY DOESN’T TASTE LIKE ANYTHING. 

    A 25-LB POUND OF FLOUR COSTS $11

    A BOTTLE OF YEASTS COSTS $5

    A 10-LB BAG OF SUGAR COSTS $6

    THAT SHIT ADDS UP TO $22! PROBABLY EVEN LESS, BECAUSE I ROUNDED ALL THE PRICES UP!

    YOU KNOW HOW MUCH BREAD THAT MAKES? MAYBE YOU CAN DO THAT OFF THE TOP OF YOUR HEAD, BUT I HAD TO USE A DRAGONSBLOOD FOUNTAIN PEN AND PARCHMENT. 

    1 cup = ~5oz

    25lb = 400 oz

    25lb of flour = 80 cups

    ~4 cups of flour per large loaf = 20 loaves

    THAT’S 20 HOME-MADE, WARM, FLUFFY, PERFECTLY CRUSTED, HEALTHY AS FUCK LOAVES OF BREAD, FOR LESS THAN 22 DOLLARS!

    THATS $1.10 PER LOAF!

    THAT PRICE WILL DECREASE IN THE FUTURE, SINCE YOU ALREADY HAVE THE YEAST AND THAT SHIT LASTS FOR FUCKING EVER! (REMEMBER TO REFRIGERATE, THOUGH! WE DON’T WANT THOSE LITTLE BASTARDS TO START PARTYING WITHOUT PERMISSION)

    YOU KNOW HOW EASY BREAD IS TO MAKE?

    FUCKING EASY!

    NOT ONLY IS IT FUCKING EASY, BUT YOU CAN SHOVE SHIT IN THERE LIKE YOU WOULDN’T BELIEVE!

    WANT A SWEET, FRUITY BREAD? MASH UP SOME RASPBERRIES INTO IT, AND USE APPLE JUICE INSTEAD OF WATER! JESUS FUCK THAT’S SO EASY I COULD VOMIT RAINBOWS.

    WANT A DESSERT-LIKE BREAD? ADD SOME CHOCOLATE CHIPS! ROLL THE DOUGH OUT AND SMEAR SOME PEANUT BUTTER INSIDE, THEN ROLL IT BACK UP BEFORE DROP-KICKING IT INTO THE OVEN. 

    HOLY FUCK, JUST LAST WEEK I THREW SOME MINCED GARLIC INSIDE, AND SPRINKLED GARLIC ON TOP BEFORE BAKING, AND MY BREAD TURNED OUT TO BE THE MOST DELECTABLE GARLIC BREAD I’VE EVER SHOVED IN MY FACE!

    IT’S CHEAPER AND HEALTHIER FOR YOU TO MAKE YOUR OWN GODDAMN BREAD. 

    GLUTEN INTOLERANT PEOPLE? USE FUCKING RICE FLOUR! GLUTEN JUST GIVES THE YEAST SOME EXTRA SHIT TO EAT. REPLACE THEIR FOOD SOURCE WITH SUGAR AND MAYBE OLIVE OIL OR BUTTER, AND THEY’RE HAPPY LITTLE FUCKERS. 

    I THINK IT’S A BIT DULL IN FLAVOR, SO ADD SOME OTHER SHIT LIKE FRUIT OR GARLIC OR HELL I DON’T KNOW MAYBE YOU LOVE NUTELLA. 

    ~~~~

    POTATOES ARE QUEEN. PRAISE HER. WORSHIP HER. 

    ALL YOU ASSHOLES SAYING ‘I AM A POTATO’ BETTER CHEER THE FUCK UP, BECAUSE POTATOES ARE SO RAD MY HEAD EXPLODES TRYING TO INTAKE ALL OF THEIR MAJESTY. 

    YOU CAN’T LIVE OFF POTATOES ALONE, BUT YOU CAN COME DAMN CLOSE!

    POTATOES ARE FUCKING CHEAP, AND RIDICULOUSLY EASY TO COOK!

    BOIL ‘EM, MASH ‘EM, STICK ‘EM IN A STEW. YOU CAN ROAST, BROIL, IF THERE’S A METHOD OF COOKING, YOU CAN BET YOUR ASS THERE’S A WAY TO COOK POTATOES THAT WAY. 

    APPLY HEAT UNTIL THEY’RE BROWNED, MUSHY, AND HAVEN’T STARTED TO BURN YET, AND YOU’RE SET. 

    IF YOU USE WATER TO COOK THEM, THEY WON’T TURN BROWN, JUST TEST HOW MUSHY AND COOKED-POTATO-LIKE THEY ARE IN YOUR MOUTH.

    TRUST ME, RAW POTATOES HAVE A CERTAIN TASTE.

    THEY AIN’T NASTY, THEY’RE PRECIOUS. 

    A 10-POUND BAG OF POTATOES COSTS $5

    FRUITS AND VEGGIES

    YOU THINK THIS IS A FUCKING GAME?

    BACK THE FUCK OFF MATE, EVEN YOUNG ASSHOLES WITH YOUR FOOD-DISPOSAL-LIKE INNARDS NEED SOME HEALTHY SHIT. PIZZA AND RAMEN ALONE WILL FUCK UP YOUR DIGESTION, AND WHEN YOU GET OLDER, YOU’LL BE LIKE “WHY THE HELL DID I DO THAT TO MYSELF?”

    PLUS, ASSHOLES THAT CAN COOK FANCY SHIT CAN LAUGH BEHIND THEIR HANDS ABOUT HOW CHEAP IT WAS TO MAKE, WHILE ALL YOUR FRIENDS ARE MARVELING ABOUT HOW FUCKING RICH YOU MUST BE TO AFFORD GORMET-LOOKING HOME-COOKED MEALS.

    LOOK FOR SEASONAL SHIT THAT’S ON SALE BECAUSE EVERYONE HAS WAY TOO GODDAMN MUCH OF IT!

    IT’S SUMMER WHERE I LIVE, SO FUCKING EVERYTHING IS HELLA CHEAPER THAN NORMAL. 

    MELONS ARE MASSIVE. SAVE THE UNEATEN PART IN PLASTIC WRAP. 

    INVEST IN SOME FOOD STORAGE CONTAINERS. 

    ZIPLOCK IS AWESOME. OFF-BRAND ZIPLOCK-LIKE THINGS ARE ALSO AWESOME. 

    YOU KNOW WHAT I DO EVERY NIGHT? I FIRE UP MY RICE MAKER, MAKE A 1/2 CUP OF RICE IN THAT BABY, AND ABOUT 2 MINUTES BEFORE THE RICE IS TOTALLY DONE, I THROW IN A PORTION OF THE LEFTOVER CRACK BEANS AND LET IT COOK ALONGSIDE THE RICE.

    THE RICE GETS ALL THE BACON TASTE AND THE MEAL JUST DOUBLED IN SIZE, HOLY FUCK! 

    GOT SOME NICELY-SAUCED CHICKEN? THROW IT IN WITH THE RICE!

    RICE CAN BE PART OF ANY GODDAMN MEAL YOU CAN THINK OF. 

    A RICE COOKER OR CROCK POT IS SERIOUSLY ONE OF THE BEST THINGS TO HAVE AS A POOR-ASS MOTHERFUCKER. 

    STEWS, FRIED OR BOILED ANYTHING, FUCK, I HEATED UP SOME PIZZA ROLLS IN MY RICE COOKER LAST MONTH. 

    (IF YOU COULDN’T TELL, I DON’T HAVE A OVEN OR MICROWAVE RIGHT NOW. MY RICE COOKER IS MY SALVATION. IT WAS A 25$ CHEAP-ASS THING, ON SALE FOR $17 BECAUSE THE PACKAGING WAS DAMAGED.) 

    SPEAKING OF DAMAGED PACKAGING, THERE ARE PLACES YOU CAN BUY SHIT AT 50 OR 75 PERCENT OFF JUST BECAUSE THE DAMN PACKAGING IS DAMAGED! EVERYTHING INSIDE IS STILL FUCKING PERFECT!

    EMBRACE THE SALVAGE STORE. 

    GIVE IT AN UNCOMFORTABLY LONG HUG TO SHOW YOUR GRATITUDE. 

    WHAT WAS THE POINT OF THIS? FUCK IF I KNOW. PROBABLY SOMETHING LIKE ‘RICE, BEANS AND POTATOES ARE RIDICULOUSLY INEXPENSIVE AND CAN BE MADE DELICIOUS.’ AND ‘MAKE YOUR OWN GODDAMN BREAD’ 

     
  8. image: Download

    paleomushi:

Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 
I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.
Stuffed Eggplants Ingredients
1 large eggplant
1 pound of hot Italian sausage, casing removed
2 tbsp chopped frozen spinach, thawed
3/4 cup shredded mozzarella cheese
2 tsp garlic powder 
2 tsp ground black pepper 
2 tbsp fresh chopped basil 
olive oil
paprika 
Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 
Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 
Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 
Balsamic Watermelon Salad with Feta Cheese
3 cups of chopped watermelon
2 tbsp fresh basil, chopped
1/4 cup feta cheese
3 tbsp balsamic vinegar
3 tbsp olive oil
pinch of salt
Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!
I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

    paleomushi:

    Sausage Stuffed Eggplants - With Roasted Vegetables, Bacon and Kale and Watermelon Balsamic salad with Feta Cheese 

    I was feeling extra uncreative today, and decided that I would at least be creative with dinner, and so I came up with this idea. Dinner today was really more of a kitchen sink dinner, where I just wanted to use up as much of the stuff I had in my fridge as possible. But just because it’s a clean up dinner doesn’t mean it can’t be different and creative and most importantly, amazing :D.

    Stuffed Eggplants Ingredients

    • 1 large eggplant
    • 1 pound of hot Italian sausage, casing removed
    • 2 tbsp chopped frozen spinach, thawed
    • 3/4 cup shredded mozzarella cheese
    • 2 tsp garlic powder 
    • 2 tsp ground black pepper 
    • 2 tbsp fresh chopped basil 
    • olive oil
    • paprika 

    Preheat the oven to 375 degrees F, line a cookie sheet with parchment paper. 

    Cut the eggplant about 1 inch thick into rounds, then take a pairing knife and slide a cut down the centre, creating a pocket out of the eggplant rounds. 

    Mix the sausage, cheese, garlic powder, pepper and basil together until mixed well. Take each eggplant round and stuff if full with the sausage mixture. 

    They should look something like this when all stuffed. Drizzle the eggplants with olive oil and a sprinkle the top with some paprika. Bake in the oven for 45-50 minutes, until the meat is fully cooked. 

    Balsamic Watermelon Salad with Feta Cheese

    • 3 cups of chopped watermelon
    • 2 tbsp fresh basil, chopped
    • 1/4 cup feta cheese
    • 3 tbsp balsamic vinegar
    • 3 tbsp olive oil
    • pinch of salt

    Mix all the ingredients together in a bowl, let sit for at least 10 minutes to allow the flavours to mingle and serve :)!

    I still have a ton of watermelon cut up into cubes in my fridge, tomorrow I’m thinking watermelon soup…

     
  9. image: Download

    gourmetgaming:

Beyond Good and Evil - Starkos

I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).
Click ‘Read More’ for the full recipe!

Read More

    gourmetgaming:

    Beyond Good and Evil - Starkos

    Difficulty - 2.5

    I missed out on Beyond Good and Evil the first time around but was fortunate enough to enjoy it when the HD version was released on Xbox Live earlier this year. I can see why it’s received so much critical acclaim; it’s a wonderful piece of adventure gaming and since seeing this video quite a while ago now I’m still eagerly awaiting a sequel… Making a Starkos is tricky business and it was supposed to be my second post here on Gourmet Gaming but I didn’t feel confident enough at the time to attempt it. When thinking about what a Starkos was I focused on the idea that it’s street food in the very culturally diverse land of Hillys - and who are the best species in Hillys? The Rhino humanoids over at Mammago Garage obviously. So I’ve taken a dip in their Jamaican-esque roots and have created a Starkos patty filled with a sweet, curried shrimp (since there’s a lot of water around - they must have a pretty good fishing trade, no?).

    Click ‘Read More’ for the full recipe!

    Read More

     
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    roachpatrol:

buzzfeedfood:

30 easy dinners, one pan, no problems

HELLO.